New Orlean’s Kitchen

About Pearls

Cajun Creole Cookin’ with a
Heap of Hospitality!

Formed from French roots, livened with Spanish spices, inspired by African vegetables, caribbeanized by West Indian hands, laced with black pepper and pork by the Germans, infiltered with potatoes by the Irish, blasted by garlic and tomatoes by the Italians. New Orleans cuisine is a rich melting pot of influences and ingredients, and Pearl’s embraces the roots of both Cajun (rural) and Creole (city) styles of cooking. We offer authentic and enduring southern specialties like Etouffé, Jambalaya, Oysters Rockefeller and Fried Green Tomatoes, alongside crawfish, shrimp and other fresh seafood. Learn the right way to eat a crawfish, enjoy a New Orleans style Po’ Boy sandwich, or step out and try some blackened alligator!

The Bar

New Orleans is the birthplace of the cocktail. Embracing that tradition, Pearl’s features an array of unique libations including house-steeped Margatinis, seasonal spins on martinis, manhattens and cosmos utilizing house-infused liquors, an extensive Bourbon menu, wines by the glass or bottle, and a fun selection of Louisiana & local micro-brews on tap.

Outdoor Dining

Pearl’s features two outdoor porches; a deck area for guests to enjoy beverages while waiting to be seated, and a covered patio with table service.

Made with Luskowaska or Monopolowa Potato Vodka shaken and served up or on the rocks.

BOURBON

“THE ONLY TRUE AMERICAN SPIRIT”

Bourbons are whiskeys that are distilled from a ‘mash-bill’ (recipe) of no less than 51% corn, with the remaining grains being either rye, wheat or barley. Bourbons must be aged for a minimum of 2 years in new, white oak barrels that have been charred. All Bourbons are distilled to a minimum of 120 proof not to exceed 160 proof, then are ‘cut’ to the desired proof out of the barrel. Nothing can be added at bottling to enhance or alter the flavor, sweetness or color. The taste of a Bourbon is affected by its ‘mash-bill’, age and proof. Other factors include; blend, aging, warehouse location and the amount of barrel char.

Common Bourbons

Common Bourbons are a mixture of many different barrels and ages blended to a specific ‘mash-bill’ created by the Master Distiller in order to maintain a consistent taste profile. The age stated for each Bourbon reflects the minimum barrel age used in the blend.

Ancient Age

Jim Beam

Jim Beam Devils Cut

Jim Beam Black

Lexington

Wild Turkey 81

I.W. Harper

Bulleit Bourbon

Fighting Cock 6 year

Jim Beam Choice 5 year

Rebel Yell

Old Grand Dad 8 year

Old Forester

Old Ezra 7 year

Single Barrel Bourbons

Single Barrel Bourbon is made from a single barrel. The Master Distillerwill use only barrels from the absolute best aging warehouse locations. The age stated reflects the actual barrel age used in the bottling.

Blanton’s 6 year

Elmer T. Lee 10 year

Rock Hill Farms 7 year

Evan Williams

Four Roses

Wild Turkey KY Spirit

Eagle Rare 10

Colonel E.H. Taylor

Knob Creek Reserve

Ezra Brooks 12 year

Henry McKenna 10 year

Small Batch Bourbons

Small batch are blends that utilize only a few select barrels. The Master Distiller will use only the finest barrels, from choice aging warehouse locations when crafting these specialty Bourbons. The age stated refects the minimum barrel age of the Bourbon used in the blend.

Traverse City Whiskey Co.

Makers Mark 46

Maker’s Mark 6 year

Old Charter

Flat Landers

Old Weller 107 7 year

W.L. Weller Special Reserve 7 year

Basil Hayden’s 8 year

Booker’s uncut 6-8 year

Ridgemont Reserve “1792”

Hirsch Reserve

Elijah Craig 12 Year

Russel’s Reserve 10 Year

Woodford Double Oak

Baker’s 7 Year

Buffalo Trace 9 Year

Knob Creek 9 Year

Woodford Reserve

Wild Turkey Rare Breed 6 Year

Angels Envy

Jefferson Reserve

Bourbon Flights

Expand your Bourbon palette and try one of our flights of premium Bourbon. We present three 1/2 ounce pours together so styles and tastes can be compared.

Pearl’s Picks

Bulleit
Woodford Reserve
Old Weller 107

Single Barrel

Blanton’s 6 year
Eagle Rare 10 year
Rock Hill Farms 7 year

Build Your Own Flight

Straight Rye Whiskey

Made from a mash of at least 51% rye, the other ingredients are usually corn and maled barley. It is distilled to no more than 160 proof, then the whiskey goes into charred, ne oak barrels at not more than 125 proof. Rye Whiskey aged for at least 2 years may be further designated as “Straight Rye Whiskey”.

Angels Envy Rye

Sazerac Rye 6 Year

RI 1

LIBATIONS

“THE COCKTAIL TRACES ITS ROOTS TO NEW ORLEANS “

Antoine Amedee Peychaud, a French refugee from Santo Domingo, arrived in New Orleans with a secret formula for a tonic, which he called bitter. Peychaud opened an apothecary shop in the Vieux Carre where he served his concoction with cognac. The potion was served in an egg cup, or “coquetier”. Americans often mispronounced the word and it evolved into Cocktail.

Specialty Drinks

Ask your server about today’s Margatini or Pearl’s Infusion feature!

Sazerac5.99

Absinthe, sugar, bitters, bourbon, shaken over ice and served up with a lemon twist.

Hurricane8.99
1/2 Hurricane6.49

A 23.5 ounce cocktail served in a tall glass shaped like a hurricane lamp, with dark rum, light rum and fruit juices.

Pearl’s Moonshine5.99

Gin, vodka, Bacardi Limon rum, with a splash of Sprite, served on the rocks.

Northern Breeze8.49

Peach–infused premium True North vodka over muddled fresh basil and cucumber, shaken with a splash of home-made sour and soda. VERY refreshing!

Strawberry Basil Mojito7.49

10 Cane rum muddled with fresh basil and blended strawberries, finished with a splash of soda.

Mint Julep7.49

Jim Beam bourbon, fresh mint, sugar, splash of soda, served on the rocks.

Cool Jack6.99

Jack Daniels, fresh mint, blended strawberries and lemonade, shaken and served on the rocks.

NEWS & EVENTS

Origins of Creole Cuisine Menu Series: 5 weeks, 5 different cuisines!

SPRING

Creole cooking revolves around the very diverse cultures that make up Louisiana. Join us as we take a tour of these regions with some fantastic dinner features!

Crawfish Festival

LATE SPRING

We will be cookin’ em up every which way, Crawfish Boil, Crawfish Cakes, Crawfish Smothered Catfish and lots of other tasty combinations. Special food and drink menus served 7 days a week for 6 weeks straight.

Bourbon, Vittles & Sips

FALL

Pearl’s is cookin’ with bourbon! Featuring a unique menu inspired by the only truly “American” spirit. Sip from our bourbon list with over 40 selections!

Annual Missy Memorial Scholarship Fundraiser

Benefiting N.M.C. Culinary Program participants. Proceeds are being used to permanently endow a scholarship fund in memory of Missy Kamyszek. Missy was a beloved manager at Pearl’s sister restaurant, the Red Mesa Grill, who passed away tragically in 2004. Since 2005, over $83,000 has been generated for the endowment, with 13 scholarships awarded to date. All proceeds from Missy’s Favorite Drink Feature will be donated!

Louisiana Shrimp Boil

EVERY FRIDAY UNTIL MEMORIAL DAY

Peel ’em, eat ’em, lick the plate! One dozen shrimp boiled in secret spices and drenched with your choice of buttery sauce: Spicy Louisiana, Garlic, Lemon Herb or Classic Old Bay. One dozen is only $9.99 or get a Louisiana shrimp boil dinner done up in your favorite sauce and served with redskin potatoes & a fresh vegetable for only $13.99!

Sunday Brunch

EVERY SUNDAY, 10AM-3PM

This ain’t no buffet! Eggs ain’t made to sit around! That’s why at Pearl’s we serve our Brunch Menu up fresh. The best Cajun n’ Creole cookin’. Crawfish Benedict, Creole Omelette, and Eggs Sardu all served with a warm side of Southern Hospitality.

Help Everybody Eat

FIRST THURSDAY OF EVERY MONTH

A year-round program. On the first Thursday of each month Pearl’s donates 5% of gross sales to the Elk Rapids Community Cupboard. Since inception, Magnum Hospitality’s Help Everyone Eat program has generated over $133,000 for northern Michigan food pantries. Thank You!